Editing Akvavit (section)

==Production==
Akvavit must be distilled from an agricultural base, most commonly  [[Cereal|grain]] or [[potato]]es.<ref name=brit>{{cite web|publisher=[[Encyclopædia Britannica]]|title=Akvavit|url=https://www.britannica.com/EBchecked/topic/31128/aquavit|access-date=2010-01-10}}</ref> Similarly to [[gin]], it is flavoured with botanicals.  The dominant flavours must be [[caraway]] or [[dill]], or sometimes both. Swedish Akvavit must also contain [[fennel]] in order to be labelled as such. Other common botanicals include [[cardamom]], [[cumin]], [[anise]], and [[coriander]].
The Danish distillery [[Danish Distillers|Aalborg]] makes an akvavit distilled with [[amber]], which imparts a pine-like citrusy note. The Aalborg brand is now produced in Norway by Arcus Group.

The recipes and flavours differ between brands, with each brand's unique characteristics coming from distillation methods and supporting botanicals in their blends. Un-aged Akvavit is clear, while aged Akvavit typically has a pale straw-to-golden hue, depending on how long it has been aged in oak casks (most common in Norway) or the amount of colourant used. Normally, a darker colour suggests a higher age or the use of young casks, although artificial [[caramel colouring]] and infusing fruits or botanicals for colour and flavour are permitted before bottling. Clear akvavit is often called ''taffel'', meaning table aquavit. Taffel aquavit is typically aged in old casks that do not colour the finished [[Distilled beverage|spirit]], or it is not aged at all.